∙ 200g unsalted butter
∙ 200g golden caster sugar
∙ 4 large eggs
∙ 500g mixed dried fruit (candid peel,
sultanas, and currants)
∙ 300g plain flour 1teaspoon baking powder
∙ 2 large lemons (grate rind and squeeze juice)
∙ 500g ready-made marzipan/homemade
Grease a 7” cake tin and line the base with
greaseproof or baking parchment.
In a large bowl cream the butter and sugar with grated lemon rind until light and fluffy. Add the beaten eggs one at a time beating well, add a little flour if the mixture curdles. Sift the remainder of flour with the baking powder and add to the mixture with the lemon juice. Stir in the mixed fruit and mix well. Place in the prepared tin and bake for approximately. 3 hours in a moderate oven 325˚F. A skewer inserted into the centre should come out clean. Cool on wire rack.
To decorate – using 2/3 of the marzipan roll into a 7” round to fit the top of the cake. Brush the top with a little apricot jam, or egg white and press in place.
Roll the remaining paste into 11 balls (to represent the apostils) decorate with mini Easter eggs and chicks.
Happy Easter – Jane Brown
Don’t miss Jane’s Kitchen. An eclectic collection
of seasonal recipes. Available from Leckford Farm Shop,
Leckford and Chilbolton Village Stores – Price £6.99.
Please note this recipe is not featured in the book